Creamy Coconut Cream Pie with Whipped Topping

Creamy Coconut Cream Pie with Whipped Topping

If you’re dreaming of a cool, tropical dessert that melts in your mouth, look no further than this Creamy Coconut Cream Pie. It’s silky, sweet, and irresistibly rich with coconut flavor — all nestled inside a buttery pie crust and topped high with fluffy whipped cream and toasted coconut flakes. This chilled pie is the ultimate finish to any meal and an absolute must for summer gatherings, holiday tables, or anytime you want a slice of sunshine.

Each bite is a perfect blend of cool custard, flaky crust, and that tropical coconut crunch. Whether you’re making it ahead for guests or sneaking a slice solo, this pie never disappoints.

Ingredients

For the Filling:

• 1 prepared 9-inch pie crust (baked and cooled)

• 1 package (3.4 oz) instant vanilla pudding mix

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• 1½ cups cold whole milk

• 1 cup sweetened shredded coconut

• ½ cup sour cream

• 1 teaspoon coconut extract (or vanilla extract, if preferred)

For the Topping:

• 1½ cups whipped topping (like Cool Whip or homemade)

• ½ cup toasted sweetened coconut flakes

Instructions

1. Prepare the Filling:
   In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk for 2–3 minutes until thickened. Let the mixture sit for a minute to fully set.

2. Fold in Creamy Additions:
   Add the sour cream, shredded coconut, and coconut extract to the pudding. Mix gently until everything is well combined and creamy.

3. Fill the Crust:
   Pour the coconut filling into the baked pie crust. Use a spatula to spread it evenly and smooth out the surface.

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4. Chill to Set:
   Refrigerate the pie for at least 4 hours, or overnight if possible, to allow the filling to firm up and flavors to blend.

5. Add the Whipped Topping:
   Just before serving, spread the whipped topping over the chilled coconut filling in soft swirls or pipe a tall decorative dollop right in the center, as shown.

6. Finish with Toasted Coconut:
   Sprinkle toasted coconut flakes generously over the top for that signature tropical finish. (To toast coconut: Spread on a baking sheet and bake at 350°F for 5–7 minutes, stirring halfway through.)

Final Notes

This Creamy Coconut Cream Pie is the kind of dessert that disappears fast and leaves everyone asking for the recipe. With its cool, smooth filling and tropical flavor, it’s the perfect make-ahead treat for warm weather or anytime you need a refreshing dessert. Keep it refrigerated and enjoy within 3 days for the best texture.

For more no-bake delights and creamy classics, stay inspired with deesviral—where every slice is a sweet escape.